Sakata Ryoichi 坂田亮一

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SAKATA Ryoichi 坂田亮一

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Researcher Number	10153892
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2013 – 2015: 麻布大学, 獣医学部, 教授 1997 – 2000: 麻布大学, 獣医学部, 教授 1995 – 1996: 麻布大学, 獣医学部, 助教授 1991 – 1992: 麻布大学, 獣医学部, 助教授 1988 – 1989: 麻布大学, 獣医学部, 講師
Review Section/Research Field	Principal Investigator Zootechnical science/Grassland science / Animal production science Except Principal Investigator 畜産化学 / Zootechnical science/Grassland science
Keywords	Principal Investigator 発色 / color formation / nitrite / 亜硝酸塩 / 食肉製品 / 塩漬 / 脂質酸化 / myoglobin / milk protein hydrolysate / milk peptides … More / milk allergy / meat products / curing / ペプチド / 乳清タンパク質 / 乳ペプチド / 乳タンパク質 / タンパク質酵素分解 / 牛乳アレルギー / discoloration / lipid oxidation / heme pigments / meat color / carnosine / vitamin E / 塩漬肉色素 / 食肉 / 変色 / カルノシン / 色調保持 / ビタミンE / ヘム色素 / 発色剤 / 血抜き / 血絞り / DPPHラジカル消去活性 / 落花生 / 天然由来抗酸化剤 / 官能評価 / 保湿剤 / 天然抗酸化物 / 食肉加工 / イノシシ肉 / シカ肉 … More Except Principal Investigator electron spin resonance / myoglobin derivative / staphylococci / Processed meat products / Nitrite / Color formation / 発色 / 亜硝酸塩 / Curing / Sarcoplasm / Cooked cured meat color / 塩漬 / 筋漿 / 加熱塩漬肉色 / 肉製品 / Parama ham / red myoglobin derivative / myoglobin / Parma ham / 電子スピン共鳴 / ミオグロビン誘導体 / パルマハム / Nitrosohemoglobin / Cured meat color / Colorant / Cattle blood / ニトロヘモグロビン / 牛血液 / ヘモグロビン / ニトロソヘモグロビン / 屠畜血液 / 着色料 / 食肉製品 / 塩漬肉色 Less

Developments in Technology for Processing Game Meat as FoodstuffsPrincipal Investigator
- Principal Investigator
  
  Sakata Ryoichi
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Animal production science
- Research Institution
  Azabu University
Accelerating effect of milk protein hydrolysate on color formation in meat products and its mechanismPrincipal Investigator
- Principal Investigator
  
  SAKATA Ryoichi
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Azabu University
Stabilizing effects of endogenous muscle components, on heme pigment in meat and meat products and the mechanismPrincipal Investigator
- Principal Investigator
  
  SAKATA Ryoichi
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Azabu University
Red myoglobin derivative formed in Parma ham
- Principal Investigator
  
  NAGATA Yukiharu
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  School of Veterinary Medicine, Azabu University
Utilization of Nitrosohemoglobin Prepared from Cattle Blood as a Colorant of Processed Meat Products
- Principal Investigator
  
  NAGATA Yukiharu
- Project Period (FY)
  1991 – 1992
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  畜産化学
- Research Institution
  Azabu University
Chromatographic Analysis of Endogenous Factor Promoting the Color Formation in Porcine Muscle Sarcoplasm
- Principal Investigator
  
  NAGATA Yukiharu
- Project Period (FY)
  1988 – 1989
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  畜産化学
- Research Institution
  Azabu University

All 2016 2015 2014 2013 Other

All Journal Article Presentation

[Journal Article] 最近の食肉加工技術について：野生動物肉の研究例など2016
- Author(s)
  坂田亮一・押田敏雄
- Journal Title
  
  畜産技術
  
  Volume: 735号 Pages: 33-38
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] 「第２回ジビエサミット｣に参加して2016
- Author(s)
  押田敏雄・坂田亮一
- Journal Title
  
  畜産の研究
  
  Volume: 70 Pages: 321-340
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] シカ肉の有効活用を目指して2015
- Author(s)
  押田敏雄・青木和夫・坂田亮一
- Journal Title
  
  畜産の研究
  
  Volume: 69 Pages: 1043-1052
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] 野生動物肉の加工利用技術2015
- Author(s)
  坂田亮一
- Journal Title
  
  調理食品と技術
  
  Volume: 21 Pages: 27-75
- NAID
  40020642080
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] 「第1回日本ジビエサミット｣に参加して2015
- Author(s)
  押田敏雄・坂田亮一
- Journal Title
  
  畜産の研究
  
  Volume: 69 Pages: 317-322
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] 食肉製品の赤色化に関するリサーチ　－発色剤低減化のためにー2015
- Author(s)
  坂田亮一
- Journal Title
  
  食品と容器
  
  Volume: 56 Pages: 584-587
- NAID
  40020582733
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] 野生動物肉加工利用のための技術開発～加工法と製品特性について～2014
- Author(s)
  坂田亮一
- Journal Title
  
  食品と容器
  
  Volume: 1 Pages: 640-643
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] Moisturizing agents as determinants of physicochemical and sensory characteristics of deer meat products2014
- Author(s)
  Ryoichi Sakata, Miyuki Kaneko, Liang-Chuan Lin, Tien-Chun Wan and Wen-Shyan Chen
- Journal Title
  
  Proceedings of the 60th International Congress of Meat Science and Technology
  
  Volume: 1
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] Meat and Meat Products in Japan : Technology and Research Trends2014
- Author(s)
  Ryoichi Sakata
- Journal Title
  
  Proceedings of the 17th International scientific-practical Conference
  
  Volume: 1 Pages: 277-277
- Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] ：野生動物の食肉加工技術に関する基礎的研究 :シカ肉とイノシシ肉に及ぼす血絞リと解凍の影響2013
- Author(s)
  坂田亮一，牛山聡，時田昇臣，押田敏雄
- Journal Title
  
  日本鹿研究
  
  Volume: 2013年4号 Pages: 5-9
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450411
[Journal Article] Effects of humectants on venison jerky2013
- Author(s)
  Chen W.S., Lin L.K., Lee, M.R., Lin L.C., Wan T.C. and Sakata, R
- Journal Title
  
  Fleischwirtschaft-International
  
  Volume: 2013.4 Pages: 75-78
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] Technology and Research of Meat Processing in Japan2015
- Author(s)
  Ryoichi Sakata
- Organizer
  10th International Scientific and Technical Conference,;Engineering and Technology of Food Science
- Place of Presentation
  Mogilev State Univ. of Food Technol.,Beralus
- Year and Date
  2015-04-23
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] Effects of pre-salting on game meat product quality2015
- Author(s)
  Ryoichi Sakata, Yuu Miki, Masahiro Waga and Norio Tokita
- Organizer
  61st International Congress of Meat Science and Technology
- Place of Presentation
  Clermont-Ferrand, France
- Year and Date
  2015-08-23
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] Characteristics of Ingredients in Japanese Meat Products2015
- Author(s)
  Ryoichi Sakata
- Organizer
  The 18th International scientific-practical Conference
- Place of Presentation
  V.M. Gorbatov All-Russian Meat Research Institute, Moscow
- Year and Date
  2015-12-09
- Invited / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] シカ・イノシシ肉の加工技術に関する研究：
- Author(s)
  坂田亮一，金子美如，三木優，時田昇臣
- Organizer
  日本畜産学会第119回大会
- Place of Presentation
  国際会議場エポカル、つくば市
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] Moisturizing agents as determinants of physicochemical and sensory characteristics of deer meat products
- Author(s)
  Ryoichi Sakata, Miyuki Kaneko, Liang-Chuan Lin, Tien-Chun Wan and Wen-Shyan Chen
- Organizer
  60th International Congress of Meat Science and Technology
- Place of Presentation
  Punta Del Este, Uruguay
- Year and Date
  2014-08-17 – 2014-08-22
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] Meat and Meat Products in Japan : Technology and Research Trends
- Author(s)
  Ryoichi Sakata
- Organizer
  The 17th International scientific-practical Conference
- Place of Presentation
  , V.M. Gorbatov All-Russian Meat Research Institute, Moscow
- Year and Date
  2014-12-11 – 2014-12-12
- Invited
- Data Source
  KAKENHI-PROJECT-25450411
[Presentation] 野生シカ肉の食肉利用の可能性：加工法と製品特性について
- Author(s)
  松村理香，森　博史，時田昇臣，押田敏雄，坂田亮一
- Organizer
  第70回日本家畜衛生学会
- Place of Presentation
  明治製菓ファルマシア講堂、千代田区
- Data Source
  KAKENHI-PROJECT-25450411

1. NAGATA Yukiharu (30038202)

# of Collaborated Projects: 4 results

# of Collaborated Products: 0 results
2. MORITA Hidetoshi (70257294)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
3. TOKITA Norio (00180125)

# of Collaborated Projects: 1 results

# of Collaborated Products: 4 results

Sakata Ryoichi 坂田 亮一

SAKATA Ryoichi 坂田 亮一

Research Projects

Research Products

Co-Researchers

Developments in Technology for Processing Game Meat as FoodstuffsPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Accelerating effect of milk protein hydrolysate on color formation in meat products and its mechanismPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Stabilizing effects of endogenous muscle components, on heme pigment in meat and meat products and the mechanismPrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Red myoglobin derivative formed in Parma ham

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Utilization of Nitrosohemoglobin Prepared from Cattle Blood as a Colorant of Processed Meat Products

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Chromatographic Analysis of Endogenous Factor Promoting the Color Formation in Porcine Muscle Sarcoplasm

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] 最近の食肉加工技術について：野生動物肉の研究例など2016

Author(s)

Journal Title

Data Source

[Journal Article] 「第２回ジビエサミット｣に参加して2016

Author(s)

Journal Title

Data Source

[Journal Article] シカ肉の有効活用を目指して2015

Author(s)

Journal Title

Data Source

[Journal Article] 野生動物肉の加工利用技術2015

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 「第1回日本ジビエサミット｣に参加して2015

Author(s)

Journal Title

Data Source

[Journal Article] 食肉製品の赤色化に関するリサーチ －発色剤低減化のためにー2015

Author(s)

Journal Title

NAID

Data Source

[Journal Article] 野生動物肉加工利用のための技術開発～加工法と製品特性について～2014

Author(s)

Journal Title

Data Source

[Journal Article] Moisturizing agents as determinants of physicochemical and sensory characteristics of deer meat products2014

Author(s)

Journal Title

Data Source

[Journal Article] Meat and Meat Products in Japan : Technology and Research Trends2014

Author(s)

Journal Title

Data Source

[Journal Article] ：野生動物の食肉加工技術に関する基礎的研究 :シカ肉とイノシシ肉に及ぼす血絞リと解凍の影響2013

Sakata Ryoichi 坂田亮一

SAKATA Ryoichi 坂田亮一

[Journal Article] 食肉製品の赤色化に関するリサーチ　－発色剤低減化のためにー2015